Check with your butcher, but the hock probably won't need an overnight soak. Nonetheless, place it in a large pan of water and bring to a boil, then drain – there'll be quite a bit of scum.

Put the hock back in the (cleaned) pan with everything except the split peas and parsley, bring to a boil and simmer for 1½-2 hours (topping up with more water as necessary), or until the meat pulls clear of the bone when threatened with a fork.

Remove the hock and cinnamon (and, if you're going to make the terrine, reserve a few spoonfuls of the stock). Add the split peas and simmer for about 45 minutes or until the split peas are soft. While soup is simmering, remove the meat from the ham hock and shred. Take a handful or two and chop into small pieces, for the soup.

When the peas are tender, blend the soup and pour back into the pan. Add the chopped meat, season with salt to taste, and serve with parsley swirled into the soup.

Rough and ready terrine

Rough and ready terrine. Photograph: Jean Cazals for the Observer

It's difficult to give quantities here because the amount of meat you'll use will vary, depending on the size of your ham hock and how much of the meat you used in the soup.

Mix the ham, gherkins, capers and parsley together, season and pack into a couple of buttered ramekins. Then add a spoonful or two of reserved stock from the soup making (prior to adding the split peas) and let it soak into the mixture; chill. To serve, run a knife around the sides of the terrines and up-end on to plates.